My Culinary Trial Room

Wednesday, December 4, 2013

Maida Murukku | Diwali snacks | Guest Post for Arthy

When Arthy of Sumanarthy's kitchen asked me to do a guest post for her in the month of November, I was first hesitant to accept it. Seriously, I just can't find the time to even blog these days and a guest post was totally out of question. But when she gave the theme as Diwali recipes, I thought that I could squeeze in a guest post sometime. After all, I had decided to make quite a few Diwali sweets and snacks and I just had to pick one for her.

I am a sucker for traditional South Indian snack items. And by sucker I mean not in eating it but to make it. The first time I tried Omapodi at home, it drank so much oil that I had to bin it. The second time I tried seedai and most of you know what happened. And to those who are new, it burst right out spluttering my entire kitchen with oil and it took me 2 hours to clean up the mess. And thus come everything to an end. The huss, the brother, and the whole family asked me to stop venturing out of my league. And so have I. Until Diwali came and I started browsing for some easy recipes. The huss was so adamant that I make the muruku under his vigilance. Grrrrr... As for the recipe, I saw this one in a TV cookery show. Its an easy and go-to recipe for beginners like me... So why wait, head over to Arthy's kitchen for the step by step recipe.

Updated recipe on 12/24/2013

~*What U Need*~
Unbleached all purpose flour - 1 cup
Cumin seeds - 1/2 tsp
Sesame seeds - 1/2 tbsp
Ghee - 1 tsp
Salt - to taste
Warm water - to knead dough
Oil - to deep fry

How I Made it:
Place the maida in a clean cloth and steam for 10 mins. Once done, remove and when it is warm, crumble it with your hand. Once it is completely cool, sieve it and collect the flour. If you want you can run it in the food processor or mixie once.

In a mixing bowl, add maida, ghee, sesame seeds, cumin seeds, required salt and mix it once. Then add hot water little by little and combine to form a dough. Then divide them equal portions and set aside. Put each ball into the murukku press. Heat oil in a kadai and when hot drop murukkus (you could either pipe it directly into the hot oil or pipe murukku on a greased plastic cover and drop it carefully into the oil. I piped it directly into the oil. Cook on both side till golden brown, remove and drain in kitchen towl. Crush into bite sized pieces and store in an airtight container. Always fry the murukku in medium low flame.